So, I've tried to read other threads and as usual, the advice is all over the place. Perhaps someone can give me advice personal to my situation. I added the corn sugar mixture to the bottling bucket before racking, fyi.

I bottled a black IPA on Jan 4 and opened one to taste it on Monday (12 days) even though it was young. It was hardly carbed at all and still quite sweet from the bottling sugars. Perhaps that's normal at 12 days, but I was surprised. My first beer carbed faster. So I started thinking it might be too cold. It's been in the basement at roughly 64-66 degrees. Yesterday I moved them upstairs where it's in the high 70s to high 60s during the day and low 70s to mid 60s at night. I thought this might get things going. But some of the threads mention the higher temp in the first 10 days. So, did I miss the boat?

I have two questions:

1) What would have been the ideal way to do it from the beginning?
2) What should I do now? Leave them upstairs or put them back downstairs?

1) In the book "Brew Like A Monk" they talk about several breweries that keep their beers in a warm room that is normally around 75*F for around a 7 to 10 days then they are packaged for distribution.

2) I would leave them upstairs in the higher temperature and just give it some time, it will eventually carb. I had a braggot that I put in the cellar as soon as i bottled it and it took a good amount of time longer than any other beer I've made. Hope this helped

__________________If God wanted us to filter our beer, he wouldn't have given us livers